Hearty Vegetable Curry

• 3 Tbsp vegetable oil
• 1 large onion, sliced
• 3 medium sweet potatoes (about 2lb) peeled & cut into half moons 1/2“ thick
• 1 large head cauliflower cut into flowerets
• 2 Tbsp cornstarch
• 1 (15oz)can vegetable broth - split
• 1 (15oz)can diced tomatoes
• 2 (15oz)can chick peas drained and rinsed
• 4 tsp curry powder
• 1 1/2 tsp salt
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/8 tsp cayenne pepper
• 1 bunch green or red swiss chard, rinsed, hard stem removed, cut into 1 in. strips
• 2 cup brown rice (cooked to package directions)
• 1/2 cup sliced almonds, lightly toasted ~ 4 min

1. In soup pot heat oil over med-high heat. Add onion, saute, stirring often, until lightly browned, about 4 min.
2. Add sweet potato and cauliflower; cover, cook, stirring occasionally, until slightly softened, about 10 min.
3. Place 1/4 cup veg broth in small measuring cup. Stir in cornstarch until smooth.
4. Add remaining vegetable broth, tomatoes, chickpeas, curry powder, salt, ginger, cinnamon, and cayenne to mixture. Cover and bring to boil over high heat.
5. Simmer, stirring occasionallly, 13 to 15 min or until vegetables are tender.
6. Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened.
7. Serve with cooked rice and garnish with almonds.

Serves 8         Total cook time: 30 min
Source: Family Circle 11/1/02
Nutrition: 379cal, 9g fat(1g sat), 10g protein, 67g carbo, 9g fiber, 741 mg sodium